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Korean bean paste chicken ~ 韩式酱鸡

I just had to finish up the Korean bean paste before it expires and what's more easy to make than to pair them with chicken. For meat, the menu is either chicken or pork in my household for I hardly ever cook with beef in my kitchen. So, here's my fuss-free Korean bean paste chicken........

Recipe for Korean Bean Paste Chicken ~ 韩式酱鸡

Ingredients

3 chicken thigh, skinless, deboned and cut into 2 pieces each

1 Tbsp Sunchang Ssamjung/Korean Bean Paste

1 Tbsp brown sugar

1/2 tsp salt

1/4 tsp pepper

1/4 tsp dark soy sauce

2 tsp cornflour + 1 Tbsp water to thicken

Lightly toasted sesame seeds (optional)

Method

Marinate the chicken pieces with the bean paste, brown sugar, dark soya sauce, salt and pepper for a few hours, preferably overnight. Set aside.

Place the chicken pieces onto a non-stick pan, cook on low fire, cover with lid. Reserve the marinade. Turn over the meat now and then.

Once the chicken is cooked, push them to the side of the pan. Thicken the marinade with the cornflour mixture and pour onto the pan, fine tune to taste and mix in the chicken pieces.

recently I have visited Korea .there I have tested this item from a restaurant and this taste still now mixed with my tongue . then further I have tried to make it by my favorite kitchen room . I always prefer induction cookware set in my kitchen .

The scientific name for Peach resin is Prunus Persica which is resin secreted from the Peach tree and form like crystals which are stuck to the tree. Originated from China, the composition of peach resin is collagen, amino acids. The rich collagen helps to improve the complexion, nourishes and helps to prevent dryness of the skin. It also helps to improve bowel movement. In short, this is an inexpensive substitute to the highly expensive birds nest.

Peach Resin Snow Fungus Dessert ~ 桃胶雪耳糖水

Ingredients 50 gm Peach resin20 gm snow fungus30 gm dried longan30 gm seedless red dates2 lt water100 gm rock sugar(I used 150 gm organic cane sugar) or to taste6 Pandan leaves, knottedMethod Soak the peach resin in a lot of water for 12 hours or preferably overnight. The peach resin will expand to about 8 to 10 times after soaking. Remove the impurities and rinse the jelly like peach resin, let drain on a sieve, set aside.Soak the snow fungus for a few hours and remove the hard stem, snip i…

This is a super comforting home-cooked dish which requires only a few ingredients. An easy to go recipe, I added minced pork to give the dish more volume. Kids as well as adults will love the silken smooth egg interspersed with bits of juicy meat. Great to serve over hot rice!

Steamed egg with minced pork ~ 猪肉蒸水蛋Ingredients

150 gm minced pork2 chicken eggs - 100 ml without shell150 ml boiled, cooled water (Ratio is 1:1.5)1/4 tsp saltsesame oil, pepperlight soya sauce to tasteMethod Season the minced pork with some salt.Whisk the eggs with water, strain it onto a plate.Mix in the seasoned minced pork. Remove any air bubbles.When the water in the steamer is boiling, place the plate of eggs onto the steamer plate, close lid and turn the heat to the lowest.Steam for about 14 to 15 mins., check after 5 mins. Jiggle the plate, if centre is wobbly, it's done.Remove from steamer, garnish with some spring onions, light soya sauce, sesame oil and a dash of pepper.